Charred Grilled Asparagus with Lemon and Parmesan

By Sprig Originals ✓ · cooked up in Sprig

Thick asparagus spears cooked fast over high heat until they blister and sweeten, then hit with lemon, flaky salt and shaved Parmesan. A ridged grill pan on the stove gives you the same char marks as an outdoor grill, so this works year-round as a five-minute Italian steakhouse side.

Ingredients

• 1.5 lb thick asparagus spears (about 2 bunches, pencil-thin won't work)
• 2 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

• 1 lemon, halved
• 1 tbsp extra-virgin olive oil, for drizzling
• 1/3 cup Parmesan, shaved with a peeler
• 1/2 tsp flaky sea salt
• 1 pinch crushed red pepper flakes (optional)

Instructions

1. Snap or trim the woody bottoms off the asparagus: bend one spear near the base until it breaks, then cut the rest to match, usually 1 to 2 inches off. If the spears are very thick (thicker than your index finger), peel the bottom 2 inches lightly with a vegetable peeler.
2. Pat the spears completely dry with a towel. Wet asparagus steams instead of charring. Toss in a wide dish or on a sheet pan with 2 tablespoons olive oil, the kosher salt and black pepper, rolling them so every side is coated.
3. Heat a cast-iron grill pan over medium-high for 4 to 5 minutes until a drop of water evaporates on contact within a second or two, or heat an outdoor grill to high (about 500°F) with the grates scraped clean. Do not oil the pan; the asparagus carries enough.
4. Lay the spears across the ridges in a single layer, perpendicular to the grooves so they can't fall through, leaving a little space between them. Work in two batches rather than crowding the pan.
5. Grill undisturbed for 3 to 4 minutes, until the underside has dark char marks and the color has turned bright green. Roll each spear a quarter turn with tongs and grill 2 to 3 minutes more, until the thickest part is just tender when pierced with a knife tip but the spear still holds itself straight when lifted. Total time is 5 to 7 minutes; thinner spears may be done in 4.
6. Move the finished asparagus to a warm platter. Place the lemon halves cut-side down on the hot pan for 1 to 2 minutes until caramelized and lightly charred.
7. Squeeze the grilled lemon generously over the asparagus, catching the seeds. Drizzle with the remaining tablespoon of olive oil, scatter over the shaved Parmesan and flaky salt, and add red pepper flakes if you like. Serve warm or at room temperature.

Chef's tips

Nutrition (per serving, estimated)

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